About Us

Our farm is located in Southeastern Barry County. We have lived for here since 1979 and were the Barry County Conservation Farm of the Year in 1989. The flour business started 3 years ago as a hobby and we’re in the process of converting some our our ground into organic acreage.

Our Practices

All flours and meals are stone ground using a 16’ and 20’ mill. As soon as our products are ground, they are put in the freezer to retain its germ, vitamins and quality. We recommend all buyers to keep the products in the freezer between uses. Our grains are 97% whole, as about 3% of the bran is removed by our sifter.

Highlights

All products are milled weekly before shows or when purchased online or elsewhere. We buy Organic Wheat and Spelts to process and make our flours. Our corns and buckwheat are naturally grown and the corn is hand sorted on our farm in Barry County. We also have planted spelts on our farm and look forward to harvest it and the new growth of spring wheat next year.

Misc.

Hopi Blue Corn- An ancient corn breed from the Southwest that is 30% higher in protein and 7% less in fat than most other varieties. A fun fact about this variety is that Hopi women were able to maintain a healthy pregnance on eating basically this corn alone.

Bloody Butcher Corn- Developed in the 1850’s in Applachia. It also is our family favorite to make cornbread out of.

Reed’s Yellow Dent- Developed in 1840’s, it the foundation of all modern day yellow corn varieties. Most people grew this type of corn until the 1950’s.

Trucker’s Favorite- This is our only white variety of corn. It is higher in calcium than all other types of corn we grind. It also is a nutritious variety.

American Corn- This type of corn is the product of cross-pollination of all of our other varieties. It is tasty!

Hard Spring Wheat- Organically grown from a neighboring county, this wheat was developed 40-50 years ago.

Spelts- An ancient grain, whose composition differs enough from wheat that most Gluten Intolerant people can use without their allergy. It can be used for most recipes to replace white flour.

Buckwheat- An ancient herb, also a relative to rhubarb and sorrel is grown and ground on our farm. An interesting tidbit about buckwheat is that some Chinese call buckwheat the ‘miracle medicine’. In our family alone we feel there have been some major changes in medical conditions due to a change in diet mostly involving the increased use of buckwheat and whole grains. (The conditions we felt were impacted include Type II Diabetes, high blood pressure and arthritis.)

Multigrain- Is a mixture of 1/4 buckwheat, 1/4 spelts, and 1/2 Hard Red Spring Wheat.

Wheat Bran and Spelt Bran are also available.

Edible Soybeans- These beans are omega 3 fatty acid rich and can replace most traditional dry beans in chilis, baked beans, soups and stews. Much more nutritious than other beans.

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